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Jan 9, 2009 08:08 AM

What you drank at "Drink"

There's another thread that details the concept and debates the merits of the place and the bartenders. But with no menu, and a coctail selection limited only by the tender's knowledge, I want to know what everyone's ordering.

I was there last night with a friend.

I may have missed an ingredient or two but here's the gist of what we had:

Round one:
Fort point- Rye, vermouth, bitters
Last Word- Gin, Chartreuse, bitters

Round two:
Fernet flip- frenet, simple syrup, whole egg
Coffee Flip- Old Monk Rum, St. Germaine, muddled coffe beans, maraschino, whole egg (possibly the best drink i've ever had)

Round three:
Aaron's (bartender) favorite drink, a french name I can't recall: Rye, Cognac, Benedictine, Angostura bitters, and another type of bitters (they have 14 different kinds of them)

Round four-
beverage created by Aaron- Aperol, gin, St. Germaine, grape fruit bitters, lemon around the rim- a milder and fruitier than a Negroni but along the same parallel.

Round 5:
Negroni- gin, vermouth, campari, flamed orange around the rim

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  1. On my one visit:

    A couple of Hearsts - gin, vermouth, two types of bitters
    Obituary - gin, vermouth, and absinthe

    1. A Last Word is equal parts gin, green chartreuse, lime juice, and Maraschino.

      Your round 3 sounds like a Vieux Carré.

      When we went, Benjamin made us
      - a Fort Point
      - a crazy improvisation when I asked for a Cynar drink - 1 oz Cynar, 1 oz lemon juice, 1/2 oz Fernet, 1/2 oz apricot brandy
      - a Last Word-type drink I can't remember the name of (substitute lemon juice for lime juice and yellow Chartreuse for green Chartreuse)
      - an invention he called the Crustacean, including brandy, pimento dram, and lemon juice.

      All delicious!

      7 Replies
        1. re: dfan

          That Last Word riff may have been a Refined Speech - a bit more gin in it proportionately as well - Misty made me an excellent one.

          I also learned of the Corpse Reviver #2 from Ben at Drink (equal parts Gin, Cointreau, Lilllet blanc, and lemon juice, with a dash or more of absinthe (or Herbsaint) - amazing!

          My other revelation was Xmas week - the Tom and Jerry - warm, highly-spiked, spicy eggnog - wow! I wish they had it more often.

          Have also enjoyed Misty's Bohemian and the coolest Vieux Carre ever with its handmade by Josie iceberg in the glass.

          1. re: rlh

            Additions from recent visit with huge thanks to Josie as always:

            Krakatoa - flaming green chartreuse with gin and Fernet Branca (I think) - dramatic and tasty!

            Toronto - rye-based sort of krakatoa (not flaming)

            Old Monk rum in a Hemingway daiquiri - not so seasonal but delicious

            Old Monk in a 1919 - wow - this was the one to remember from this visit

            Elderflower Sour - light and delicious twist on the Bohemian

            1. re: rlh

              Great night with John as our bartender (a first for me) yesterday:

              Tennessee: bourbon, lemon juice, demerera syrup, and Luxardo maraschino - light and delicious

              Appetizer d'Italienne (??): Fernet Branca, sweet vermouth (two kinds), and demerera - a "very adult" drink for sipping that I really enjoyed

              Toronto: Rittenhouse rye, Old Monk rum, Punt e Mes

              Seelbach: champagne, Cointreau and lots of two kinds of bitters

              Old Monk daiquiri - big crowd pleaser

              Blood and Sand - OJ, scotch, and something red

              Manhattan - classic and perfect in cut glass

              1. re: rlh

                The something red in the blood and sand - it has heering and sweet vermouth

                The toronto is rye, fernet branca, syrup & bitters

                1. re: jgg13

                  Thanks for providing the details on the Blood and Sand - I am pretty sure my Toronto was altered as described (rum added and Punt e Mes instead of FB) with the addition of bitters and I think xanthan gum syrup, actually - it worked..

            2. re: rlh

              A couple of new additions enjoyed last night - crafted by Josie and John:

              Old Pal (rye-based and excellent)
              Menage (Fernet, Cynar, and Green Chartreuse - great after dinner

          2. The last time I was there, I had a Fort Point (I usually dunno what I want, so I seem to toss that out as a starting point), 1919 (I *really* liked it, but I tend to like heavier/sweeter things), Toronto & Ewing #33.

            1. 1794, rye flip, Fort Point, Last Word, Scoff Law, Green Point, Sazerac, Hearst, Ward Eight, Vieux Carre, Corpse Reviver, Hanky-Panky. A couple I didn't scribble down. I've actually tried both of the red wines, too.

              1. I'm glad you started this thread. It's a good way around my no-cocktail-menu pet peeve. I'll use this thread as my menu, and the first thing I'll order is that Coffee Flip. It somehow sounds disgusting and delicious at the same time. I love all those ingredients, but wouldn't think (or be crazy enough) to put them together.

                16 Replies
                1. re: pollystyrene

                  I've only gotten down there once so far (more to come, though). Josie started me off with the Fort Point (seems to be a good starter for a lot of people), when I asked about the Mole bitters, she steered me to the 1919 (also good 'cause I had wanted to try the Old Monk rum in a drink as well), and then wrapped up my intro evening with a classic Vieux Carre.

                  The 1919 was the real standout of the evening with the molasses-y Old Monk mixing nicely with the spice of the Rittenhouse and the herbals of the Benedictine. The chocolately finish from the bitters then came, first as a nice surprise and then as something to be looked forward to after each sip. A real winner that kills me that I can't duplicate it at home yet!

                  I agree that the coffee flip sound tres interesting!

                  1. re: Scortch

                    Fort Point, Riff on a Pegu, Aviator, Jack Benny, Last Word, Something with homemade ginger beer dispensed from a seltzer-water siphon, Negroni, and a 1919 not made by Josie but the young lad wrote down the recipe for me as follows:

                    3/4 oz Old Monk Rum
                    3/4 oz Rittenhouse Rye (100 °)
                    1/2 oz Benedictine
                    1 oz Punt e Mes
                    2 Dahes Fee Bros. Whiskey Barrel Bitters
                    Stir over ice, strain, garnish w/ orange oil.

                    1. re: T.Clark

                      I recently came across a good writeup (and a good blog in general) on the 1919 here:

                      1. re: jgg13

                        I guess most of my drinks are covered then.
                        (1/4th of CocktailVirgin)

                      2. re: T.Clark

                        The Whiskey Barrel Aged was used when had it? See, that I can do. I definitely know Josie used the Mole from Bitterman's. I'll give the Whiskey Barrel version a shot tonight!

                        1. re: Scortch

                          I think the orange oil is pretty trick.

                        2. re: T.Clark

                          Spread across two more visits ......Seelbach, Sazerac, Reading Beer, Tom & Jerry, Gin-Gin Mule, Satan's Whiskers.........& the entire small bites menu.

                          1. re: T.Clark

                            Am I the only one thinking that Drink's small bites menu is getting pricier and less interesting with every iteration? I thought the opening menu was clever and delicious, where the current one (the third or fourth I've seen) has about 1/3 as many interesting dishes. I know the focus is on cocktails, but it's nice to have a bite or two if you haven't eaten lately before you move into strong drinks. Maybe the strategy is to encourage people to eat at Sportello?

                            1. re: MC Slim JB

                              I actually said to a friend that was with us "it's like they don't want you to eat".

                              I did't see the very first menu but the last two I found to be expensive for the quantity but the quality was good. The young bar back seems to assemble the food and you can tell he's doing his best. They do pass around warm nuts but I've also noticed most people are not eating at all. I personally can't have cocktails without something to soak up the brown booze. Oh to be young again.

                              The madelines are probably the smallest of offerings but I do like them. The Jamon was good. The shrimp was boring (menu says tomato syrup, it was cocktail sauce). The Gougeres were good but it also said truffled mornay in the description which they said was "injected" but mine must have missed the injection. I really liked the beef tartare. Tater Tots were meh. Duck Drummetts were good but the celery root remoulade didn't work, rather messy to eat as well. I can't remember the rest.

                              In the end I nosh there because I have to but I've come to the conclusion that the food offered really doesn't match up well with cocktails.

                              1. re: MC Slim JB

                                You're not the only one re: the menu. I hadn't thought about trying to corral people up to Sportello, but the last time I was there the gf & I considered that perhaps they were actively testing out items for app type fare at the fine dining place.

                                1. re: jgg13

                                  Sportello is pricey, and not everyone's going to love the all-white, futuristic, "diner with no booths, only counter seating" setup (I don't recommend it for parties of more than 3 or 4), but the food is really tasty. I think I've mentioned that bigoli with uni and clams a couple of times, and was miffed when the Improper did a little blurb on it, as I was hoping to do the same for Stuff.

                                  1. re: MC Slim JB

                                    I've yet to go there. The gf works right around the corner and is supposed to be heading there soon w/ a friend of hers who works in the area (outside factors have delayed that). The concept of the high end diner resonates with me though, even if it isn't a place that I could visit with any real frequency (without a large series of economic stimulus checks, that is).

                                    1. re: jgg13

                                      It could be considered a diner in the layout of the space, but not the food. Definitely not the food.

                                2. re: MC Slim JB

                                  I don't want to have to go move to eat when I'm enjoying myself drinking! I want to be able to have just enough food to allow me to keep going. It doesn't need to be fancy, but as I have said before (in a previous thread entitled something like "New menu at Drink"), the food the last time I was there was almost inedible. It makes me sad to say it, but I haven't been back since that second menu. Have they brought the gougeres back? Tater Tots sound promising...

                                  1. re: hsquare2southend

                                    Gougères were on the menu two weeks ago. The menu said mornay sauce so I was thinking mornay to dip them in. No mornay in sight. Bartender said mornay was piped in, didn't detect that either. Not great.

                          2. re: pollystyrene

                            It was like drinking a coffee frappe. I don't remember the actual name of the drink but i'm sure all the bartenders would know what you're talking about if you mention an egg, muddled coffee beans, ect.